Cake in a Can - Moist, Chilled 'Mother-in-Law's Eye' Cake

Whisk the eggs vigorously with a wire whisk until very foamy and well-aerated.

Gradually add the sugar to the egg mixture, continuing to whisk.

Gently fold in the room temperature milk and the all-purpose flour, alternating between the two ingredients in small batches, mixing delicately with the whisk until the flour disappears. Avoid overmixing once the flour is added.

Add the vanilla extract and baking powder, folding gently until fully incorporated.

Prepare an 8-inch diameter pan by greasing it and lining the bottom with parchment paper.

Pour the batter into the prepared pan and bake in a preheated oven at 350°F (180°C) for about 30 minutes, or until golden brown and fragrant.

For the coconut filling, combine the sweetened condensed milk and cornstarch in a saucepan before turning on the heat. Mix well to dissolve the cornstarch.

Add the milk, shredded coconut, and a little sugar to the cornstarch and condensed milk mixture. Cook over low heat, stirring constantly until thickened.

Remove the coconut filling from the heat and set aside to cool and set.

Prepare the prune filling by combining the chopped dried prunes, sugar, and water in a saucepan. Cook over low heat until the prunes are soft.

Remove the prune filling from the heat and let it cool.

Prepare the simple soak by mixing the milk and sweetened condensed milk. Heating is not necessary.

Unmold the completely cooled cake and slice it horizontally into two layers.

Cut the cake layers to the exact diameter of the can it will be assembled in, removing the edges if necessary.

Prepare the second filling by mixing the creamy dulce de leche with a little heavy cream to soften it (optional). Add the cooked prunes and mix well until you have the dulce de leche and prune filling.

Begin assembly in the can: line the bottom with one cake layer and generously soak it with the milk mixture.

Spread half of the creamy coconut filling over the first cake layer, distributing it evenly.

Cover the coconut filling with the dulce de leche and prune filling, spreading carefully.

Place the second cake layer on top and gently press down to settle. Drizzle this top layer with more soak.

Finish topping the cake inside the can with the remaining coconut filling, spreading it across the entire surface.

Decorate by sprinkling fine shredded coconut over the filling, creating a 'cloud' effect, and garnish with a few whole prunes on top.

Place the assembled cake in the refrigerator for at least one hour to chill thoroughly before serving.